A Tale of Two Bourguignon: Part Two, Mushroom

When you read by post on beef bourguignon you may have wonder what was with the part one in the title. Well, here we are. The other shoe has dropped and we’ve arrived at part two. I know you’ve all be waiting with bated breath for this post so breath easy now.

Part two is a mushroom bourguignon. If you read my earlier enchilada post you’ll already know that my husband is pescatarian (eats fish but no other meat). My sister is also a reformed vegetarian so her interest in eating meat waxes and wanes. So on Christmas Eve when I made beef bourguignon, I knew I had to come up with a non-meat offering. And what could go better with a beef bourguignon than a vegetarian one?

plated mushroom bourguignon on noodles

In this recipe, portbello mushrooms stand in place of the beef giving it that unami flavor that a good bourguignon has to have. But my goal with vegetarian dishes is not to trick people into thinking they’re eating meat. That generally leaves you with a dish that makes no one happy.

I like vegetarian dishes that don’t hide their identity. The ones that allow the vegetables to shine. After all, meat isn’t needed to create a satisfying dinner for vegetarians and omnivores alike. That’s why, in addition to portobellos, this recipe includes other hearty vegetables.

bowl of mushroom bourguignon

For those whose favorite part of any bourguignon is the sauce (umm . . . me, for sure) there’s no need to worry. The sauce for this mushroom bourguignon, which includes red wine, tomato paste and vegetable stock is plate-licking good.

Since there’s no meat to tenderize, this mushroom bourguignon can be whipped up in under an hour. No hours of simmering here. And it still won over everyone at my Christmas Eve table.

This could also be a quick weeknight dinner, no problem. Now if only I could get my kids to accept that mushrooms aren’t grown in a garbage dump (they refuse to eat them on the grounds they taste like dirt) I’d be making this bourguignon at least once a week.

bowl of mushroom bourguignon

Mushroom Bourguignon

  • Author: closeenoughcook
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x


This recipe for mushroom bourguignon is meat free, veggie packed and super easy to make.  A perfect dish to warm you up on a cold winter night without making you feel like you over indulged.  Serve it over noodles or mashed potatoes and dinner is complete. Adapted from Smitten Kitchen



2 tbsp. olive oil

2 tbsp. butter

1 lb. portobello mushrooms, destemmed and sliced

3 carrots peeled and diced

1 onion peeled and diced

4 cloves garlic minced

1 cup good red wine

2 cups vegetable broth

3 tbsp. tomato paste

1 tsp. fresh thyme leaves

1 bay leaf

1 1/2 tbsp. flour

1218 pearl onions

Salt and pepper to taste

Parsley for garnish (optional)


  1. In dutch oven or similar large sauce pan heat 1 tbsp. of olive oil and 1 tbsp. butter over high heat until foam begins to subside.
  2. Add sliced mushrooms and cook mushrooms stirring occasionally until mushrooms begin to brown (approx. 5 minutes). Remove mushrooms and set aside.
  3. Lower heat to medium high and add 1 tbsp. olive oil.  When olive oil has heated, add carrots and onions. Salt and pepper to taste and cook, stirring occasionally, until onions being to brown and carrots are tender crisp (approx. 10-12 minutes).
  4. Add garlic and continue to cook until garlic is fragrant (approx. 1 minute).
  5. Add wine to the pan scraping any fond (the roasted bits stuck to the pan) off bottom of pan.
  6. Add in tomato paste and vegetable broth, thyme and bay leaf.  Salt and pepper to taste.  Stir until fully incorporated and add back in cooked mushrooms.
  7. Bring to a boil and reduce to a simmer.  Allow to cook for approx. 15 minutes until sauce has thickened and mushrooms are tender.
  8. Add in pearl onions and simmer for an additional 10 minutes.
  9. In a small bowl, mix together remaining tbsp of butter and flour.  Add mixture to bourguignon, stirring to ensure flour mixture is fully incorporated.
  10. Allow bourguignon to simmer for additional 10 minutes.  Salt and pepper to taste.
  11. Remove bay leaf, garnish with parsley if desired and serve over noodles or mashed potatoes.


Add a Comment

Your email address will not be published. Required fields are marked *